Description
This Crockpot Churro Cheesecake Dip is warm, creamy, and coated in that dreamy cinnamon-sugar magic. Imagine the silky goodness of cheesecake meets the crunchy, golden flair of churros—straight from your slow cooker. Serve it up with graham crackers, fruit, or even mini donuts for dipping. It’s effortless, crowd-pleasing, and has “viral dessert” written all over it.
Ingredients
2 (8 oz) blocks cream cheese, softened
½ cup sour cream or Greek yogurt
⅔ cup sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon cinnamon
¼ cup brown sugar
For the Topping:
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
For Serving:
Graham crackers
Apple slices
Strawberries
Cinnamon pita chips
Instructions
In a mixing bowl, beat cream cheese, sour cream, sugar, vanilla, eggs, cinnamon, and brown sugar until smooth and fluffy.
Pour the mixture into a lightly greased crockpot. Smooth the top.
Cover and cook on low for 2.5–3 hours, or until the center is set but still slightly jiggly.
Turn off heat and let it rest uncovered for 15–20 minutes.
Brush the top with melted butter, then sprinkle with cinnamon-sugar topping for that churro finish.
Scoop and serve warm with your favorite dippers.
- Prep Time: 10 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 210 / Serving
- Sugar: 10g / Serving
- Fat: 17g / Serving
- Carbohydrates: 11g / Serving
- Protein: 3g / Serving